Bowl of Oatmeal Breakfast Muffins
No time for breakfast? Take the bowl of oatmeal you wanted for breakfast along with you in the form of a muffin.
Did you know you can make an incredible breakfast or snack muffin using oatmeal? When they come out of the oven you will have to protect them carefully if you want any left by evening... They are absolutely delicious without the addition of flour or sugar. How to manage that? Bananas add the sugar they need, and the oatmeal creates a perfect muffin without any additional flour. If you aren't allergic to wheat you can substitute flour for a cup or two of the oatmeal if you like a lighter muffin.
You have to try them. And if you can't cope with a muffin that is only a little sugary, then you can add some sugar or honey to taste. I have found that by sprinkling a tiny bit of sugar on the top with some added cinnamon, that was all I needed to feel very satisfied. The light dusting of sugar on the top, and the cinnamon, which brings out the sweetness, will be enough. Cinnamon has the added benefit of keeping blood sugar down. Nice!
I commute to a small coal mining town in the middle of China every three weeks to do neurofeedback training with the kids at a special ed school. I am often running out of the house at the last minute in order to get to the train station on time, and don't have time for dinner. Dinner on the Chinese train isn't very tasty, so I always try to bring my own food. Sometimes I have some vegetables already cooked to take along, and if I take an oatmeal muffin or two, I have a perfect dinner for the train. For me, two muffins are enough to keep me from being hungry during the long train ride to the school.
You might want to put some of these muffins in your freezer for the days when you are in a hurry.
- Prep time: 20 min
- Cook time: 25 min
- Ready in: 45 min
- Yields: 16-18 muffins
- Mix all the liquid ingredients together:
- 3 -4 mashed bananas - at least 1 and 3/4 cup
- (You can substitute a grated apple for one of the bananas.)
- 1 cup vanilla almond soy milk or regular milk
- 2 eggs - beaten lightly
- 1 teaspoon vanilla
- Add some brown sugar to the liquid mixture if you like a sweeter muffin
- Then mix all the dry ingredients together:
- 3 cups old fashioned or rolled oatmeal
- (You can substitute 1-2 cups wheat flour for the oatmeal if you like that.)
- 2 -3 teaspoons baking powder
- 1/4 teaspoon salt
- About 3 tablespoons mini-chocolate chips
- or chopped dates, dried cherries, or raisins
- Mix together to sprinkle on top
- 2 Tablespoons dark brown sugar
- 1 teaspoon cinnamon
- See below for the rest of the instructions:
- Preheat the oven to 375 degrees F.
- Butter 16 muffin tins, or insert muffin papers.
- Put all the liquid ingredients together, then mix all the dry ingredients together.
- Finally, once the oven temperature has risen to 375 F, about 190 C, mix the dry and wet ingredients together, spoon into the muffin tins. Sprinkle the brown sugar and cinnamon topping mix over the top of the muffins.
- Cook for 20-25 minutes at 375 F (190C) until done.
- You will know when they are done by the browning at the edges, and they will be firm when you poke them. Do not over cook these, or they will loose their lightness.
- If you have used buttered tins, they will stick to the sides when they are really hot, but after they have cooled it is easy to remove them.
This is the cinnamon I like best because of its gorgeous fragrance.
This cinnamon will keep your blood sugar levels down better than the others